The Japan Wagyu are essentially heifers (cow that have never been tight) and oxen (male castrated), whose age at slaughter rarely exceeds 36 months.
Our Japanese supplier, the Jukuho farm, specialized in the breeding of another category of Wagyu, called Juku and more and more acclaimed on the market.
The Wagyu Juku is a cow that has been seized on average 4 times during his life.
These cows are Renowned for their maternal quality, their ability to give a lot of milk and having a fattening framework.
A high fattening technique is necessary to re-calm the mother cows and control and feed the cattle individually.
The Farm Jukuho analyzes the nature and personality of each cattle and modifies the amount of food.
This process of rehabilitation has led to the exploitation to success.
In re-fattering the keisan-gyu (mother cows who finished put down), the quality of the meat changes and The meat quesves in developing an important umami.
The amino acids condense.
The older the beast, the more the unsaturated fatty acids of the Wagyu increase and the more the melting point of the fat is low, which Improves the quality of the meat.
As the concentration of amino acids is higher, it gives meat A much richer taste.
The Farm Jukuho produces its own fodder; Not only of rice straw, but also beer binding to strengthen the base of livestock and three microorganisms (yeast, bacillus subtilis and a lactic acid bacterium).
For concentrated foods, they also mix original foods with sound, appepen, rice sound and corn to improve Umami and unique flavor Keisan-Gyu.
As each cow has been raised in different circumstances, each has a rate of digestion and a different personality.
That's why the Jukuho farm modifies the amount of food individually rather than using the traditional online feeding method.
The Juku Wagyu offers tenderness, a juity and a depth of unique taste.
Production is rare and everyone in Japan agrees that we are in the presence ofone grand cru !
